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Journal: Foods, 2013
Volume: 2
Number: 213

Article: Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage
Authors: by , , and
Link: https://www.mdpi.com/2304-8158/2/2/213

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